Restaurant style curry gravy
Curry is a general term used in western culture for the dishes originated in India. The curry is a combination of spices and herbs. For each dish selection of spices and the other ingredient which make the sauce differ from region to region and family preference. Traditionally spices are used both as a whole or grounded. The standard ingredient of the curry sauce is a mixture of sautéed onion, garlic, fresh ginger, fresh tomatoes, green chilies and yogurt to which various spices are added, depending if it is a meat dish or a vegetable dish, but it may include, coriander powder or seeds, red chili powder, turmeric powder, cumin seeds, mustard seeds, fenugreek seeds, asafetida, cloves, cinnamon, cardamoms or amchoor powder (mango powder). Spices are added to a dish at different times during the cooking process which produce different taste.
Most of us have eaten in an Indian restaurant and enjoyed delicious spicy, creamy chicken curry or vegetarian curries with naan and rice. But the guilt you feel relishing these great delicious dishes because they are so greasy. The butter and the cream which makes the taste, but you cannot eat at home regularly. I have tried to make restaurant style of creamy sauce with less grease. This is a basic recipe you may alter the spices and add butter, ghee or cream as per your preference.
Make this style of gravy in your regular day to day cooking or when you want your family to enjoy something different or make it when you have guests over. You may make this basic curry masala in large quantity and freeze it. When ready to use just take it out from the freezer and alter it according to the vegetable or meat dishes you are going to make.
The gravy gets its red, orange color from red food dye. We are not that big on food dyes here, so we’ve skipped it, but if you must have your curry looks orange red then feel free to add a bit of red food dye or add sufficient amount of Kashmiri chili powder which is not hot but it will give the color.
Most of us have eaten in an Indian restaurant and enjoyed delicious spicy, creamy chicken curry or vegetarian curries with naan and rice. But the guilt you feel relishing these great delicious dishes because they are so greasy. The butter and the cream which makes the taste, but you cannot eat at home regularly. I have tried to make restaurant style of creamy sauce with less grease. This is a basic recipe you may alter the spices and add butter, ghee or cream as per your preference.
Make this style of gravy in your regular day to day cooking or when you want your family to enjoy something different or make it when you have guests over. You may make this basic curry masala in large quantity and freeze it. When ready to use just take it out from the freezer and alter it according to the vegetable or meat dishes you are going to make.
The gravy gets its red, orange color from red food dye. We are not that big on food dyes here, so we’ve skipped it, but if you must have your curry looks orange red then feel free to add a bit of red food dye or add sufficient amount of Kashmiri chili powder which is not hot but it will give the color.
Ingredients for gravy
3 Medium onions – Chopped
1 Tablespoon minced Garlic
2 Medium ripe tomatoes
1 Slice of fresh ginger chopped (1” long and ½ “ thick)
2 Medium chopped green chilies or to your taste
2 Teaspoon of coriander powder
½ Teaspoon turmeric powder
1 Teaspoon red chili powder
½ Cup plain yogurt
2 Drop of red food color - Optional
12 Raw unsalted cashews
4 Tablespoon of melted butter
3 Medium onions – Chopped
1 Tablespoon minced Garlic
2 Medium ripe tomatoes
1 Slice of fresh ginger chopped (1” long and ½ “ thick)
2 Medium chopped green chilies or to your taste
2 Teaspoon of coriander powder
½ Teaspoon turmeric powder
1 Teaspoon red chili powder
½ Cup plain yogurt
2 Drop of red food color - Optional
12 Raw unsalted cashews
4 Tablespoon of melted butter
Onions, Tomatoes, Ginger, Garlic and Green chilies
Coriander powder
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Red chili powder
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Turmeric powder
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Yogurt
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Oil
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Cashews
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Directions:
If you wish you may skip this step just chop the tomato and grind them or by a
can of peeled Tomatoes
1. Wash the tomatoes.
2. Using a sharp knife, slice a shallow X into the bottom of the tomato (opposite
the stem side)
If you wish you may skip this step just chop the tomato and grind them or by a
can of peeled Tomatoes
1. Wash the tomatoes.
2. Using a sharp knife, slice a shallow X into the bottom of the tomato (opposite
the stem side)
Wash Toamtoes
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Make a X cut on Tomatoes
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3. Place a pot of water on the stove and let it come to a boil.
Boil water in a pot
4. Gently place the Tomatoes into the boiling water.
5. Boil the tomatoes for 25 to 30 seconds or until skin start peeling. Do not boil
them for long because they will begin to soften and cook.
6. Remove the Tomato from hot water .
5. Boil the tomatoes for 25 to 30 seconds or until skin start peeling. Do not boil
them for long because they will begin to soften and cook.
6. Remove the Tomato from hot water .
Add Tomatoes in boiling water
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Take the Tomatoes out of water
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7. Peel the skin at the X, pulling the skin back gently.
Boiled Tomatoes
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Pull the skin out of Tomatoes
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8. Slice the Tomatoes.
Peeled Tomatoes
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Slice the peeled Tomatoes
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9. Add sliced tomatoes in the Blender and grind.
Add Tomatoes in Bender
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Grind Tomatoes
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10. Chop onions, ginger, garlic and Green chilies.
Chopped Onions
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Sliced Garlic
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Chopped Green chilies
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Chopped Ginger
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11. Heat 2 tablespoon of oil in a frying pan on medium heat.
Heat oil in a pan
12. Add chopped onions.
Add chopped onions in the pan
13. Add chopped garlic chopped green chilies and chopped ginger and cashew
nuts and sauté them for 6 to 7 minutes or until onions is translucent but not
brown.
nuts and sauté them for 6 to 7 minutes or until onions is translucent but not
brown.
Add chopped Ginger, chopped Green chilies, sliced Garlic & Cashews
Sauté onions and other ingredients
Onion and other ingredients sautéed
14. Add coriander powder and fry for few seconds. Turn the stove off and allow
onions to cool down.
onions to cool down.
Add Coriander powder
Mix Coriander powder
Onion and other ingredients are sautéed
15. Transfer the sautéed onion mix in to Blender and grind it to a paste .
Transfer sautéed onion & other ingredients in
a Blender
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Onion & other ingredients are grinded
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16. In the same pan onions were fried heat 4 tablespoon of butter or oil.
In a pan add butter and heat
17. Transfer the onion paste in the pan and let it cook.
Transfer the onion paste into frying pan
18. Cover the pan because onion masala splatter while cooking. Cook for few
minutes.
minutes.
Cover the pan and let the onion paste cook
19. Pour grinded Tomato puree into onion paste and mix it well. If the Tomato
seeds are not grinded then you can pour the grinded tomatoes through strainer.
seeds are not grinded then you can pour the grinded tomatoes through strainer.
Pour Tomato puree into Onion paste
Tomato puree in the onion paste
Mix Tomato puree with onion paste
20. Add Yogurt and mix it well.
Add Yogurt
Mix Yogurt well with Onion paste
21. Add chili powder and turmeric powder and mix it well.
Add red chili powder and Turmeric powder
Mix Red chili powder and Turmeric powder well
22. With the yogurt and tomato sauce masala become watery, turn the heat to
medium high so that water dry up quickly while frequently stirring so that
masala does not burn.
23. The onion masala might splatter while cooking, cover the pan with the lid and
let it cook. Turn the heat to medium low.
medium high so that water dry up quickly while frequently stirring so that
masala does not burn.
23. The onion masala might splatter while cooking, cover the pan with the lid and
let it cook. Turn the heat to medium low.
Cover the pan and let the onion masala cook
Onion masala splatter a lot
24 In about 20 to 25 minutes all the water will evaporate and you will start
seeing the oil that means Onion masala is done.
(Now you can add water, meat, chicken or vegetable you are going to cook.
Once your dish is cooked and you have the desired consistency you can add
garam masala, and Methi (Fenugreek leaves) cook for few minutes. Turn the
stove off.
seeing the oil that means Onion masala is done.
(Now you can add water, meat, chicken or vegetable you are going to cook.
Once your dish is cooked and you have the desired consistency you can add
garam masala, and Methi (Fenugreek leaves) cook for few minutes. Turn the
stove off.
Onion masala is ready
25. Add 2 cups of water mix with masala and cook for 10 to 12 minutes. Once
you have the desired consistency of gravy turn the stove off.
you have the desired consistency of gravy turn the stove off.
Add water and mix with onion masala
Mix water and cook gravy
Restaurant style curry gravy is ready
26. Once gravy is ready add vegetables, Paneer or Meat and cook..
(Whatever you like to cook)
27. According to your taste and Garam masala, Kasoori Methi and salt.
(Whatever you like to cook)
27. According to your taste and Garam masala, Kasoori Methi and salt.
Kasoori Methi
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Garam masala
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Tips:
1. If you are going to cook vegetables and meat in the gravy then you could add them when masala is done.
2. If you are going to add barbecued chicken, meat or paneer, koftas then you can add them after gravy is made.
1. If you are going to cook vegetables and meat in the gravy then you could add them when masala is done.
2. If you are going to add barbecued chicken, meat or paneer, koftas then you can add them after gravy is made.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
